Читать книгу The Hummingbird Bakery Home Sweet Home: 100 new recipes for baking brilliance - Tarek Malouf, Tarek Malouf - Страница 19

Toffee popcorn works best in this recipe. It’s easiest to use shop-bought toffee popcorn (try not to eat it all before the cupcakes have even come out of the oven!) but if you want to make your own you can find some simple recipes online.

MAKES 12–16 CUPCAKES

FOR THE SPONGE

70g (2½oz) UNSALTED BUTTER, SOFTENED

210g (7½oz) PLAIN FLOUR

250g (9oz) CASTER SUGAR

1 tbsp BAKING POWDER

½ tsp SALT

210ml (7½fl oz) WHOLE MILK

2 LARGE EGGS

80g (3oz) TOFFEE POPCORN

FOR THE FROSTING

500g (1lb 2oz) ICING SUGAR, SIFTED

160g (5½oz) UNSALTED BUTTER, SOFTENED

50ml (1¾oz) WHOLE MILK

60g (2oz) TOFFEE POPCORN, CHOPPED

FOR THE DECORATION

50g (1¾oz) TOFFEE POPCORN

(3 PIECES OF POPCORN PER CUPCAKE)

EQUIPMENT

ONE OR TWO 12-HOLE DEEP MUFFIN TINS

1. Preheat the oven to 170 °C (325°F), Gas mark 3, and line the muffin tins with paper muffin cases to make the number you require.

2. First make the sponge. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, sugar, baking powder and salt together until they form a crumb-like consistency.

3. In a jug, mix together the milk and eggs by hand.

4. With the mixer or whisk on a slow speed, gradually pour half of the liquid into the crumb mixture and mix thoroughly until combined. Raise the speed to medium and mix until the batter is smooth and thick, with no lumps. Scrape down the sides of the bowl now and then. Once all lumps are gone, turn the speed back down and gradually pour in the remaining liquid, continuing to mix until the batter is smooth and combined.

5. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes. Place four pieces of popcorn onto each unbaked cupcake. These will bake into the sponge.

6. Bake for 20–25 minutes or until the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.

7. Using the freestanding electric mixer with the paddle attachment or the hand-held electric whisk, gradually mix the icing sugar and butter together on a low speed until combined and there are no large lumps of butter. Gradually pour in the milk, while mixing on a slow speed. When all the liquid is incorporated, turn the mixer up to a high speed and beat the frosting until light and fluffy.

8. Stir the chopped popcorn through the frosting, mixing well until evenly incorporated. Spoon generous amounts of the frosting onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish. These cupcakes will have a rougher-textured appearance than others. Top each cupcake with three pieces of popcorn and serve immediately.